This homemade spaghetti sauce is absolutely the bomb! The basic ingredients list came from my mom, but I've tweaked it just a bit and my family thinks it's perfect! I don't think I'll ever get them to eat jarred spaghetti sauce again! lol

We have a bunch of family in town this week, so last night we were at my parents for dinner and had spaghetti. I was asked to bring a salad, and threw together this quick and easy salad that everyone loved! It was a pleasant change from the types of salad that we usually have.

For the salad, you will need:2 packages of salad mix (I used hearts of romaine, I'm sure it would be good with whatever you choose!)4 oz of dry Italian salame, cut into small chunks4 oz of provolone cheese, again cut into small chunks1 can of sliced black olives1 pint of grape tomatoes

I started with making the salad dressing first, so that they flavors would have a little more time to infuse. Simply combine it all in a container and shake to mix well!

For the salad, I rinsed the salad mix and added to a large container. I then started layering the other ingredients starting with the black olives, then the cheese, salame and tomatoes. Next, I added about half of the salad dressing to the salad and mixed it all together, leaving the remaining dressing in case others wanted to add more. I recommend putting the salad in the refrigerator for at least 30 minutes to allow the flavors to mix well.

I did also have some fresh chopped red onion and basil but left those on the side, since the flavors are stronger and people either love it or hate it. Those who wanted them, could add them to the salad.

Like I said earlier, it was a yummy, fresh spin on classic salad that everyone raved about!

These chicken empanadas are always a huge hit in our family! Below is my lightened up version of my original recipe. Flavor was just as phenomenal, just less fat! Win!

You will need:3 chicken breasts, cooked and shredded1 jalapeño, seeded and finely chopped1/2 of a green bell pepper, finely chopped1/2 of a red bell pepper, finely chopped1 small onion, finely chopped8 oz reduced fat, Mexican blend shredded cheese4 oz fat-free cream cheese2 tbsp cumin1/2 tsp red pepper flakes1 tsp chili powder1 tsp garlic powder1/2 tsp salt1 pkg of egg roll wrapsStart by finely chopping the peppers and onion. Add to a large mixing bowl and mix in the cooked and shredded chicken. Add in the remaining ingredients, except the egg roll wraps, and mix very well.Next, get out a dough press and lay one egg roll wrap onto the press. Add a spoonful of the mixture to the center of the press. Brush just a light layer of water on the edges to create a seal, and fold the press in half. This is all really very easy, so easy your kiddos can do it!